Beetroot, walnut & Stilton blinis

These colourful, intensely flavoured canapés are simple to make.

MAKES ABOUT 25 PREP 30min, plus resting COOK about 20min

FOR THE BLINIS

• 100g plain flour

• 1tsp caster sugar

• 1 medium egg

• 75ml milk, at room temperature

• 25ml vegetable oil, plus extra to fry

FOR THE TOPPING

• 25g walnut pieces, plus extra to garnish

• 150g cooked beetroot (not in vinegar), drained and chopped

• 2tbsp double cream

• 1½tsp English mustard

TO SERVE

• 25 small chunks Stilton or similar vegetarian blue cheese, about 60g

1 For the blini batter, sift flour into a bowl and stir in sugar and a large pinch of fine salt. Make a well in centre and add egg. Start whisking egg, then gradually add milk. Still whisking, draw in flour to make a smooth batter. Whisk in oil. Cover and set aside to rest for 30min.

2 Meanwhile, make topping. Blitz walnuts in small bowl of a food processor until finely chopped. Add beetroot, cream, mustard and seasoning; blitz again until fairly smooth. Transfer to a piping bag.

3 Heat a little oil in a large heavy-based frying pan over medium heat. Spoon in batter, spacing a little apart, to make 4cm round blinis. Cook for 2-3min, until bases are golden. Flip and cook for a further 2min. Transfer to a wire rack. Continue until all batter is used, adding more oil as needed to make 25 blinis.

4 To serve, pipe beetroot topping on to blinis. Add a chunk of Stilton and garnish with extra walnut pieces. Arrange on a serving plate.

GET AHEAD Make blinis and topping up to a day ahead. Cool, cover and keep blinis at room temperature.

Chill topping in piping bag. To serve, allow to come up to room temperature. Assemble up to 1hr ahead. PER CANAPÉ: CALS 58; FAT 4G; SAT FAT 1G; CARBS 4G